Here's a new feature for all of you lovely readers out there, a recipe of the week. Now that I've begun dieting, I've realized how important it is to have some good healthy recipes in your arsenal! This one is an appetizer that my dad slightly modified from a Paula Deen recipe. I can't find the original version on her website, but here is the even more delicious version my dad came up with!
We have VERY large family events just about every weekend, and there's always about 20 people crowded around the marinated asparagus dish! We've even converted some people who never liked asparagus before into huge fans! Enjoy!
1 or 2 bunch(es) Asparagus
Olive Oil - approx 2/3 cup
Tarragon Vinegar - approx 4 tablespoons to taste
Shallot - 1 or 2 medium size
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pinch crushed red pepper flake (optional)
Bend each asparagus spear until the tough bottom portion snaps off. Discard bottoms.
Drop asparagus into large pot boiling water. Blanche for 3 minutes.
Drain and plunge asparagus into ice water bath to stop cooking process.
Place in oblong serving dish and set aside.
Peel and dice shallots and reserve.
Combine olive oil, tarragon vinegar, salt, pepper and crushed red pepper flake in bowl and whisk briskly. Add shallots and pour over asparagus.
Allow to marinate for 1/2 hour before serving.
YSL Touché eclat Neutralisers
1 day ago